The Michelin Guide has reviewed 479 restaurants in Kyoto and Osaka

(27 April 2026) – For the first time in four years, the number of starred restaurants in the Michelin Guide for Kyoto and Osaka has increased again. The Michelin Guide states that it has been a year of remarkable dynamism in the culinary scene of the Kansai region. From top-tier restaurants to up-and-coming talents, this new selection reflects a region in constant flux, where deep-rooted traditions meet bold creativity and craftsmanship continues to evolve at every level.

Gwendal Poullennec, International Director of the Michelin Guide, explains: “The new selection is further proof of the continuous development of Kyoto and Osaka. The dynamic results have surprised our inspectors. Even 100 years after the introduction of the Michelin stars to recognise outstanding cuisine, we continue to recommend restaurants according to our proven and consistent methodology. At the same time, we offer a selection of hotels with the MICHELIN Key and, this year, are also showcasing outstanding wine producers with the MICHELIN Grapes. We will continue to evolve throughout this century, with the aim of becoming a unique digital platform that offers our users even more immersive experiences.”

Kyoto: Tradition reinterpreted, pure nature

Three stars

The restaurant Miyamaso ( Japanese cuisine) has been awarded the top rating of three stars for the first time. It received one star in the first edition (2010), two the following year, and has now been honoured with three stars in the 2026 edition. Head chef Hisato Nakahigashi creates refined dishes using seasonal ingredients – often gathered by himself. By using regional produce and honouring traditional culinary arts, he offers cuisine that nourishes both body and soul. The seasonal menu reflects the landscape of the Satoyama region: wild vegetables from the mountains in spring, river fish in summer, mushrooms in autumn and daisies in winter. Nestled in the natural surroundings of the Satoyama region, the restaurant offers a tranquil setting for special moments. Owner Sachiko Nakahigashi was awarded the Service Award in the 2023 edition, and the hospitality of the entire team makes this ryokan an outstanding culinary destination.

Two stars

Four restaurants were promoted and improved their rating compared to the previous year. Doppo ( Japanese cuisine) is the result of head chef Masato Miyazawa’s many years of experience and marks the opening of his third restaurant. Through the food, the tableware and the ambience, guests experience the aesthetic sensibility of Japanese cuisine. Higashiyama Yoshihisa (Japanese cuisine) is characterised by the energy and cohesion of Head Chef Yoshihisa Suzuki and his team. Some dishes are prepared directly at the counter, lending the restaurant a unique sense of hospitality. Tokuha Motonari (Japanese cuisine) offers an omakase menu that builds on Chef Shinya Matsumoto’s training whilst exploring new forms of expression – from classic techniques to innovative dishes such as grilling ingredients over an open fire. Muromachi Yui (Japanese cuisine) is a kappo restaurant dedicated to creating unique experiences through its cuisine and ambience. Head chef Kazuteru Maeda varies the omakase menu monthly, thereby upholding Japan’s seasonal traditions. The artfully arranged hassun plates reflect the customs and events of the respective month.

One star

A total of 12 restaurants – five upgraded and seven new – have been awarded a star for the first time. Seven of these serve Japanese cuisine.

Upgraded restaurants: Sokkon Fujimoto (Japanese cuisine) is a kappo restaurant where the utmost care is taken with every detail – cuisine, ambience and hospitality. Higashiyama Tsukasa ( Japanese cuisine) offers a bespoke omakase menu featuring dishes that freely combine Western and Asian ingredients. YOKOI ( Japanese cuisine) respects the fundamentals of Japanese cuisine whilst refining the combination of ingredients. Miyagawacho Hotta ( Japanese cuisine) presents an unusual menu featuring beef cutlets, offering soothing flavours with a touch of nostalgia. Germoglio ( Italian cuisine) builds on recipes for regional Italian dishes and refines them with ingredients from Kyoto to create a character all of its own.

New one-star restaurants MUBE ( Japanese cuisine) uses homemade seasonings such as shio-koji, fish sauce and miso to achieve a synergy between dashi and fermentation. Higashiyama Ogata ( Japanese cuisine) limits the number of ingredients in each dish to highlight the full flavour of the produce. Manjuji Hakuran (Japanese cuisine) conveys the charm of the Goto Islands off the coast of Kyoto with specialities such as Hatoshi and Goto Udon. Two new restaurants specialise in French cuisine: ima combines French culinary art with wood-fired cooking in a traditional machiya house, whilst KOGA focuses on harmonious combinations of flavours and aromas, and its distinctive sauces pair perfectly with grilled meat. The Korean restaurant Byeoleeya ( Korean cuisine) offers modern dishes based on the philosophy of ‘food as medicine’ and is led by a chef trained in the imperial court kitchen. LURRA˚(Innovative) combines Japan’s four seasons with culinary cultures from around the world to create imaginative dishes.

Bib Gourmand

Three restaurants have been newly awarded. Fuyacho Kuraku (Izakaya) serves simple small dishes featuring seafood from the nearby Wakasa Bay, accompanied by local Fukui sake. Ramenya Fujitora (Ramen) is renowned for its soy sauce ramen made with chicken and pork broth. KOKAGE ( Soba) offers simple snacks and noodles made from 100% buckwheat, using flour ground in-house.

Osaka: Creativity in motion

Two stars

Teruya ( Japanese cuisine) has been upgraded from one star to a two-star rating. Chef Katsunori Teruya, trained in Kyoto, combines craftsmanship with a flexible flair for subtle flavours. With meticulous work behind the scenes, he pursues an original style. He pays careful attention to the harmony of the dashi stock, creating delicate flavours that perfectly highlight the ingredients. Soups, steamed dishes and braised dishes absorb the aroma of each ingredient, developing a deep flavour – simple at first glance, yet unmistakable thanks to the invisible artistry.

One star

Seven restaurants have been awarded stars – three from the previous list and four new ones.

Tosara (Contemporary Cuisine) uses many ingredients from Awaji Island, the chef’s home, and serves creative dishes with Italian and Japanese influences. Atelier HANADA (Chinese Cuisine) has developed a distinctive approach to Chinese cuisine. Numata Sou ( Tempura) uses the batter to gently steam the ingredients, thereby concentrating the umami and juiciness through the tempura technique.

Ukitacho Ima ( Japanese cuisine) offers authentic cuisine based on daily practice and the belief that the way the knife is handled during sashimi preparation can influence the flavour. Hachi ( Japanese cuisine) serves an omakase menu, where the dishes are enjoyed in all their splendour at the counter. Sushi Shigenaga (Sushi) offers firm rice seasoned with rice vinegar and beet sugar, topped with ingredients sourced mainly from Kyushu. Empathie ( French cuisine) specialises in counter-style French cuisine that highlights the ingredients through its simplicity.

Bib Gourmand

Nine restaurants have been included, including PITAK GOHAN (Thai cuisine), Chukashunsai Morimoto (Chinese cuisine), Tonkatsu Minato (Tonkatsu), Shuko Osaka Manpukudou ( Japanese cuisine), DIVA ( French cuisine), Bistrot Neuf (French cuisine), Sumisho Mikuriya (yakitori), Sumibi Iwata (yakitori) and Mendokoro Subete ( ramen).

Special Awards

Sommelier Award: The first Sommelier Award for the Kyoto-Osaka region went to Miki Tanaka, owner and sommelière of the selected restaurant LOUISE ( French cuisine) in Osaka. Head chef Yannick Lahopgnou has complete faith in her, and since the restaurant opened she has shared its challenges and successes with him. Ms Tanaka understands the chef’s sensibilities – she skilfully employs the flavours of spices and the acidity of fruit – and immediately grasps the guests’ preferences. She recommends wines that perfectly complement the dishes. Her polite, attentive service and warm hospitality delight guests. Her passion for French wines and her hospitality, which brings joy to guests, make her a deserving recipient of the Sommelier Award.

Mentor Chef Award: Hideaki Matsuo from the three-star restaurant Kashiwaya Osaka Senriyama (Japanese cuisine) in Osaka was honoured with the Mentor Chef Award. As a student, he discovered the world of the tea ceremony, was fascinated by the depth of Japanese culture and kaiseki cuisine, and decided to become a chef. As head of the Kashiwaya restaurant and its sister restaurant, he mentors numerous young chefs. He welcomes interns from overseas and imparts to them the skills and essence of Japanese cuisine. Furthermore, through a study group of chefs from Osaka, he contributes to the further development of local food culture and nurtures the next generation through his teaching at culinary schools. At the Osaka-Kansai Expo 2025, he showcased Osaka’s rich culinary culture. His forward-looking commitment to Japanese cuisine made him a deserving recipient of the Mentor Chef Award.

Service Award: Yuko Kuwamura from the two-Michelin-starred Kodaiji Wakuden (Japanese cuisine) in Kyoto received the award. Born and raised in Kyotango, she worked alongside her mother in a traditional restaurant whilst still a student. After graduating from university, she lived in a sub-temple of Daitoku-ji, where she learnt humility and gratitude through cleaning duties and farm work. After being entrusted with the opening of ‘Muromachi Wakuden’, she joined the family business, becoming the second-generation owner and the face of Wakuden. Since then, she has overseen service at numerous renowned establishments. In Kyotango, the company’s place of origin, she has also contributed to regional revitalisation through tree-planting initiatives. True to the motto “A warm heart is a universal remedy”, she treats her staff like family, nurtures young chefs and attends to her guests’ wishes. Her approach – keeping people, nature and the future in mind and ushering in a new era of ryotei culture through Wakuden-style hospitality – made her a deserving winner of the Service Award.